6 12 packs of dried eggplant
1 pound stew beef, coarse ground (chili blade ground)
1 pound lamb shoulder or lamb blade (chili blade ground), if lamb is not available get 2 pounds of boneless chuck roast
2 cups long grain rice
¼ teaspoon cinnamon
¼ teaspoon allspice
2 teaspoons dried mint
2 ounces tomato sauce
6 ounces water
1 large can diced tomatoes
1 large onion chopped
6 ounces Tomato sauce
--In a large bowl add meat, rice, cinnamon, allspice, dried mint, tomato sauce, salt and pepper and mix until filling is loose. If mixture is too dry add water a little at a time until moist.
--Boil dried eggplant for 10 minutes then drain
--Lightly stuff mixture into eggplants, ensuring stuffing gets all the way to the bottom. Stuff until each is ¾ full.
--In the bottom of a large pan add onion, mint, salt, pepper, garlic powder, 6 ounces tomato sauce and a small amount of water to keep the sauce from burning.
--Stand eggplants upright in pan, layer if necessary
--Add diced tomatoes and water until eggplants are covered
--Bring to a boil, reduce heat slightly and cook at a low boil for 30 minutes.